Cole Slaw

The is a modified version of a recipe given to us by Aunt Frances. The original recipe was in a little book of recipes that was compiled by her church in Oxford, GA.

Place onion and pepper over shredded cabbage and carrot. Scatter sugar on top—do not stir.

Boil vinegar, oil, mustard, and celery seed. Pour over cabbage mixture et al—do not stir.

Cover and store in refigerator at least 4 hours. Stir before serving.

The original recipe called for 3 times the oil and 4 times the sugar. If you want the slaw to be sweeter or have more oil, make adjustments according to your taste.

Modifications: 1) If you like so-called "creamy" slaw, add a tablespoon or so of either mayonnaise or Miracle Whip® before serving. 2) Replace green pepper with something more spicey such as a jalapeno. 4) Use carraway seeds in place of celery seeds. 5) Use thinly-sliced cucumber in place of cabbage—when doing this use lots of freshly ground black pepper instead of seeds. Can also add chunks of tomato to this.